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Mignonette Sauce Recipe

Ingredients

How to make it

  • Makes 2/3 cup
  • Combine all ingredients in a small bowl. Spoon sauce into small serving bowls. Serve with seafood.
  • For those who do not know what a Mignonette Sauce is. Here is an excerpt cut/pasted from cookthink.com
  • The French word mignonette has multiple culinary meanings.
  • It originally referred to a peppercorn- and clove-filled cheesecloth sachet used to flavor soups, and now signals coarsely ground, usually white peppercorns. It is the name of a sweet-smelling Mediterranean flower. A mignonette can also mean the choice, nugget-like parts of various meats -- like noisettes of lamb and filet mignon -- as well as potatoes cut in thick matchsticks.
  • Finally, a mignonette sauce -- made with a base of vinegar and finely chopped shallots to which white or black pepper, salt, wine, lemon juice or herbs like chives or chervil are sometimes added -- is often served with raw oysters. Note that purists believe that oysters taste best unadorned.

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choclytcandy Dallas, Dallas

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